|1 dash dash||Vegetable Oil Vegetable Oil|
|1 large large||Onions Onion|
|1 cloves clove||Garlic Garlic|
|2 fillets fillet|| Hake
(with Bombay Curry Sauce)
|1 sprigs sprig||Coriander Coriander|
|1 splashes splash||Natural Yoghurt Natural Yoghurt|
|1 large large||Lime Lime|
- Heat a drizzle of vegetable oil in a large deep frying pan over a medium heat. Finely slice the onion and add to the pan, gently frying for about 5 minutes, until starting to soften. Finely dice the garlic and add to the onions, frying for a further 2 minutes.
- Add the Bombay Curry Sauce to the pan and mix well with the onions and garlic. Bring to a simmer.
- Slice the hake fillets into bite-sized chunks. Add them to the simmering curry sauce and cook for 10 to 12 minutes, or until the fish is cooked through.
- Serve the fish curry with a dollop of yogurt and freshly chopped coriander on top, and some naan bread and lime wedges on the side.